Strawberry Crunch Cake
A delightful and visually stunning Strawberry Crunch Cake that’s the perfect crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3 large egg whites (at room temperature)
- 1 large whole egg (at room temperature)
- 2/3 cup (160ml) whole milk, at room temperature
- 3-ounce package (85g) strawberry flavored gelatin powder
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (270g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened (for frosting)
- 1/4 cup (60ml) heavy cream (or whole milk)
- 2 teaspoons pure vanilla extract (for frosting)
- 1/8 teaspoon fine sea salt (for frosting)
- 4 cups (480g) confectioners’ sugar, sifted
- 12 Golden sandwich cookies, cream filling removed
- 1 cup (about 25g) freeze-dried strawberries, lightly crushed
- 4 Tablespoons (56g) unsalted butter, melted and cooled
Instructions
- Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease them.
- Cream the softened unsalted butter and granulated sugar until light and fluffy—about 4-5 minutes.
- Incorporate the egg whites one at a time, then add the whole egg, mixing well.
- Stir in the whole milk and the strawberry gelatin powder to the batter.
- Sift together the sifted all-purpose flour, baking powder, baking soda, and salt in another bowl.
- Divide the batter evenly between prepared cake pans, smooth the tops, and bake for about 25-30 minutes.
- Prepare the frosting by beating the softened unsalted butter until smooth, then gradually add the sifted confectioners’ sugar, heavy cream, and vanilla extract.
- Assemble the cake by layering one cake with frosting and crushed strawberries and cookies, then top with the second layer and frost the top and sides.
- Finish with remaining crushed cookies and freeze-dried strawberries around the sides and on top.
- Chill the cake in the fridge for at least 30 minutes before serving.
Notes
For an added touch, garnish with fresh strawberries or a sprig of mint. You can also pair it with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: strawberry cake, dessert, cake recipe, summer dessert, crowd-pleaser, baking